Authentic Chicken Fajita Marinade
Ingredients
The marinade
-
1½
pounds
boneless-skinless chicken breasts
-
1
medium
onion, sliced into ¼ inch rounds
-
½
cup
roughly chopped fresh cilantro
-
¼
cup
lemon juice
-
¼
cup
oil of choice
-
¼
cup
water
-
1
teaspoon
salt
-
½
teaspoon
pepper
The vegetables
-
1
medium
red bell pepper, cut into strips
-
1
medium
green bell pepper, cut into strips
-
6
oz
sliced onion reserved from the marinade
-
1
tablespoon
olive oil
Instructions
- Slice the bell peppers and refrigerate.
- Slice the onions and place in a large zip-loc bag with the marinade ingredients, then add the chicken and mix well.
- Refrigerate the mixture overnight.
- Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes.
- Grill the chicken and let it rest while cooking the vegetables.
- Remove the onions from the marinade and add them to the sliced bell peppers with olive oil.
- Heat a cast iron skillet and char the vegetables in batches until cooked through.
- Cut the chicken into strips and serve with the vegetables, pico de gallo, and guacamole.
Nutrition Facts (estimated)
Servings
6
Calories
162
Total fat
6g
Total carbohydrates
5g
Total protein
22g
Sodium
mg
Cholesterol
mg
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